One of my favorite classic breakfasts in the city is at Honey’s Sit ‘n Eat, on 4th Street in the heart of Northern Liberties. You really can’t go wrong with anything on their menu, but my favorite is their Bargain Breakfast: For only $4.95, you get bottomless coffee, two eggs cooked to your preference, a potato side or grits, and a choice between toast, biscuit or a corn muffin. The catch is that it’s only offered weekdays from 7AM to 9AM, so I’m usually able to make it work for federal holidays, snow days, and the rare occasions I play hooky.

There’s so much to love about the Bargain Breakfast but the part of the dish I save for last—the corn muffin—is what I look forward to most. Split through the middle, buttered, and heated on a skillet, it’s the sweetest part of the morning meal. I, however, take it over the top with Honey’s homemade blueberry jam, which is placed in the center of each table. I can’t have one without the other, and I’ve shamelessly dolloped thick spoonfuls of the jam onto each bite of my buttered corn muffin.

With no days off in sight for another few weeks, beautiful spring weather, and a shortage of vacation days, I don’t foresee making it to Honey’s on an early weekday morning any time soon. Luckily, I was able to make something similar for Mother’s Day breakfast; this recipe for a corn muffin and biscuit hybrid, topped with sweet blueberry compote, is just as delicious.

Corn Biscuits with Blueberry Basil Compote

Biscuits

• 2 cups unbleached all-purpose flour
• 1 cup whole wheat flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 1 ½ teaspoons salt
• 1 teaspoon baking soda
• 1 cup cooked corn kernels
• ¾ cup cold unsalted butter, cut into small pieces
• 1 cup buttermilk

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Whisk the dry ingredients and corn in a large mixing bowl. With your fingertips incorporate cold butter into the dry ingredients until the mixture resembles coarse meal. Add buttermilk and stir just until moistened. Drop biscuits by the half-cupful onto prepared baking sheet, about 2-inches apart. Bake for 15 minutes or or until a toothpick comes out clean. Place on cooling rack.

Blueberry Basil Compote

• 1 pint of blueberries, washed and stemmed
• 2 Tablespoons brown sugar
• Zest and juice from one lemon
• 6 basil leaves

Place the blueberries, sugar lemon juice and zest in a saucepan over medium heat. Stir and cook until blueberries become soft. Mash blueberries, stir and continue to cook until compote has thickened, stirring occasionally. Re